There are many departments involved in the bill of large catering enterprises, so when checking the bill, all departments related to the guests should be included, and contact the headquarters in time to ensure that all items, including drinks, vegetables and some extra requirements and services, are collected at any time.

All departments should communicate in time, change the closing bills, pay attention to the closing contents, and merge in time to ensure that no omissions are made.

Generally, it is easier for hotels to check bills. When guests add dishes, drinks, services or cancel a dish, they should change the bill in time and communicate with the cashier and the kitchen.

If it is a large-scale meeting or banquet, when the guest proposes to add dishes, drinks or other services, the waiter should contact the organizer in time and inform the manager to prevent the bill from being rejected when checking out after the meal.

Don't check out in a hurry.

When checking out, wait for the customer's initiative to ask, and the front desk waiter should not rush to check out and collect money, even if the restaurant's business is over. It is put forward that we should observe the situation on the guest's dining table before checking out, and pay attention to ensuring that the dishes, drinks and drinks used by the guests have a certain margin, so that too much can not cause waste and too little can not cause a passive situation.

The average customer may have a final toast at the end of the meal, and the waiter must ensure that the drinks or drinks are sufficient and will not be consumed.

After tea, drinks, paper towels, etc. Replenish everything in place and take the initiative to ask if you need other food, drinks or services; When customers say that they no longer need it, they should immediately take out the cashier's bill at the cashier's desk and check the drinks, vegetables, drinks and other items used by customers; After checking, put the bill into the special folder of restaurants and restaurants, with the bill face down, take it back and put it on the cashier's desk, waiting for the customer to put forward the bill at any time.

Be sure to avoid it when checking out.

Once the customer asks to check out, the front desk clerk should quickly send the book money to the customer who asks to check out, and then decide whether to inform the customer of the amount of the meal fee that should be paid according to the situation. Some restaurants require customers to pay when they collect money, but sometimes customers invite them to dinner and don't want them to know the specific cost. In this case, the receptionist should handle it as appropriate, and it is not necessary to let all customers know the amount of the meal.

Sometimes customers don't rush to pay the bill after receiving it, but collect it, which is obviously telling the waiter that he doesn't want others to know the exact amount of the meal. At this time, the waiter can wait by, and the customer will check out at the cashier later.

Work should be meticulous, accurate, true and effective.

When the waiter gives the bill to the cashier, he should check, summarize and settle the general ledger in time, and check each bill at least twice to ensure that there are no omissions and errors. The cashier can give some discounts to the guests within his authority, such as deleting zeros, giving discounts, sending coupons, small gifts and so on.

Cashiers should be quick and accurate.

When cashing out, there are different treatment methods according to different payment methods. Make full preparations in advance to ensure speed and accuracy.

If the guest pays the advance payment in advance, it can be deducted directly, and the difference can be made up or returned to the guest; If it is a suspense account, pay attention to check whether the balance is sufficient; When paying in cash, you should prepare the change and invoice in advance according to the amount, and carefully check the authenticity of the banknotes; Be more careful when paying by credit card, and pay attention to whether the credit line in check card is true and valid. Please confirm the bill and sign it, and check your handwriting to avoid future trouble.

And don't trust the POS card reader completely. After printing, check with the bill again and confirm the signature.

Pay attention to language art

Restaurant service has the characteristics of experience, and there is no fixed model. Thousands of people are different? In addition to the above details, we should also pay attention to the language communication with guests, and the interaction with guests should be natural and relaxed.

When checking out, it is a critical period for communication with guests. For example, if the guest complains that the food is cheap, the waiter can interact like this: As you are an old customer, I will give you a special discount. ?

If the food is cheap, you can explain in detail where it is expensive. The main reason is that the drinks are more expensive, but you can see that although the guests enjoy themselves, it is worthwhile to be expensive! ? Guests have face and are comfortable to listen to. These language arts should be accumulated bit by bit from ordinary work to form their own style, but the fundamental starting point is to start from the customer's point of view and think for the customer.

The waiter also works as an accountant.

On the one hand, a good waiter can help enterprises keep money, on the other hand, he can also help guests manage money.

Specifically, a good waiter can keep accounts at any time, avoid the occurrence of account leakage, account leakage and account leakage, and help enterprises do a good job in finance.

At the same time, a good waiter will take the initiative to understand the guest's consumption will and approximate budget, and remind the guest in time when the guest's consumption exceeds the budget, which is also for the sake of smoother checkout.

For example, restaurants occasionally find that guests are over budget when checking out. If a guest complains, the waiter must explain every expense to the guest more sincerely, modestly and patiently, and tell the guest that the meal is well spent to avoid conflict.

However, if the waiter can know the guest's budget in advance, and give an appropriate and thoughtful budget when the guest temporarily increases drinks, dishes and services, the probability will be greatly reduced, and customers can feel the thoughtfulness and intimacy of the waiter from the bottom of their hearts.

Special treatment under special circumstances

The service work is meticulous, complex and ever-changing, and sometimes it is inevitable that some special circumstances will occur, such as insufficient funds brought by guests. At this time, we should make different countermeasures for different guests.

Generally speaking, hotel staff can accompany them to withdraw money nearby, or bring valid certificates, such as ID cards and work permits. Conditional restaurants and hotels can check the authenticity of their ID cards online and then make an appointment to pay the bill. If the amount is large, you can ask the manager to make a decision. If the guest is an old customer, you can handle it flexibly, sign a name or make a note and agree on a specific time to pay the bill.

If it's an individual, the waiter can gently propose a solution, such as borrowing money from a friend. In any case, we should try our best to get customers to come up with their own solutions.

If both sides can't come up with an effective solution, or say some angry words to customers, they should be more patient, considerate and euphemistic, learn to be considerate of guests and try their best to protect their face. If this special situation is not handled properly, it is easy to conflict with the guests and cause unnecessary losses. On the contrary, if handled well, it may win customers' coming again.